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Guide to Blanching Fresh Vegetables in Microwave

Blanching fresh vegetables can provide us with a freezer full of delicious and healthy vegetables that we eat during the long winter. The taste of them is far better than store-bought frozen or canned vegetables ever could. You can blanch such vegetables as green beans, peas, asparagus, spinach, broccoli and cauliflower easily.

Vegetable

Quantity

Amount of waterin tablespoons

Time in minuteson full power

Asparagus

1lb / 450g

3

3-4

Beans

1lb / 450g

5

6

Broccoli

1lb / 450g

4

5

Brussels sprouts

1lb / 450g

6

4-6

Carrots

1lb / 450g

3

4

Cauliflower

1lb / 450g

5

4-5

Corn on the Cob

1lb / 450g

3

6

Courgettes

1lb / 450g

3

3

Leeks

1lb / 450g

3

6

Onions

4 medium,quartered

4

4-5

Parsnips

1lb / 450g

3

3-4

Peas

1lb / 450g

3

4-6

Spinach

1lb / 450g

-

4

To dry herbs

Leafy herbs such as parsley, tarragon and sage work best: sandwich the herbs between two sheets of kitchen paper and heat on full power for 1 to 3 minutes or until dry and crumbly. Check frequently, as the timing will vary with the type of herb. Put a cup of water in the microwave when heating the herbs.